Gingerbread Cookie Bars
These Gingerbread Cookie Bars are soft, spiced, and perfect for the holidays. With rich molasses flavor and a tender bite, they make a cozy, festive treat—easy to bake and ideal for sharing or gifting.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
Optional Frosting:
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, spices, and salt.
Cream Butter and Sugar:
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add egg, molasses, and vanilla; mix well.
Combine:
- Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
Bake:
- Spread dough evenly in the prepared pan. Bake for 20–25 minutes, or until edges are set and center is slightly soft. Cool completely.
Frost (Optional):
- Beat frosting ingredients until smooth and creamy. Spread over cooled bars and slice.
Notes
Make Ahead:
Bars can be baked and stored unfrosted for 3 days. Frost just before serving. Decorating Tip:
Top with festive sprinkles or crushed ginger snaps. Storage:
Keep in an airtight container at room temperature for up to 5 days. Refrigerate if frosted.
Bars can be baked and stored unfrosted for 3 days. Frost just before serving. Decorating Tip:
Top with festive sprinkles or crushed ginger snaps. Storage:
Keep in an airtight container at room temperature for up to 5 days. Refrigerate if frosted.